A genius trick from cookbook author Melissa Clark.
It’s called a toque blanche in French and I own one!
It only cost me a ton of culinary school student loans.
Simply Recipes / Sarah Crowder
If I had to pick, fried eggs are my favorite.
Cookbook author andNew York Timescolumnist Melissa Clark, one of my cooking heroes, shares this sentiment.
One genius fried egg upgrade I picked up from this book is toadd fresh herbs to the frying pan.
Simply Recipes / Sally Vargas
Clark calls for fresh sage leaves in her recipe, which I love in the winter months.
They’re too tough to chew.
It’s so tasty you may never want to try it any other way!
Simply Recipes / Sally Vargas
